German Celery Root Economics by Ruth Paget

German Celery Root Economics by Ruth Paget 

I have to admit that when I first saw sellerieknolle, celery root, in a grocery store outside Stuttgart (Germany) when I lived there for five years, my first thought was “Ew. What is this?” as I turned one over in my hand. 

Celery root looks like a bulbous turnip with splotchy brown skin. I did not buy it, but looked it up on various health sites at home and saw that celery root is rich in fiber; vitamins B6, C, and K; has several antioxidants that help remove free radicals that may cause cancer; and has significant amounts of phosphorous, potassium, and manganese. I read that its flavor is mild, has white flesh, and can be used like a potato when peeled. Celery root is also inexpensive – definitely a great value for what is in it.

Next trip to the Edeka grocery store, I bought celery root and put it in soup that I puréed with an immersion blender. I also ate it as part of restaurant meals during our stay in Germany. Recently, I found some German recipes using celery root in a Kindle cookbook called Hello! 365 Celery Recipes by Ms. Fruit for .99 cents. My favorite German recipes from this book follow: 

 Bayerische Schweinbraten (Bavarian Pork Roast): I first ate this meal in the town of Eschenbach outside the US military base in Vilseck (Germany) close to the Czech Republic border. The roast goes very well with Czech Pilsner Urquell beer. 

The recipe in the book calls for mixing mustard with seasonings like paprika and caraway seeds and spreading this mixture over the pork before browning it on all sides. Then, you sauté onions, celeriac , and carrots in the frying pan you used to brown the pork roast before adding them to the pork along with some water. 

You bake the pork roast for 2 ½ to 3 hours and make gravy with the baking juices and puréed vegetables, if you would like The result is fork tender. The pork roast I ate in Eschenbach came with sweet braised red cabbage and two large dumplings. I loved being able to eat a Bavarian Sunday lunch in Germany and having the recipe to recreate this delicious large family dish here in California. 

In Stuttgart, I did more mundane dishes with celery root like celery root and potato purée, which the cookbook makes with the addition of cream after boiling the vegetables. I add butter to this dish and cream, because fat helps ward off cold weather as I learned during my Michigan upbringing. 

Another winning recipe from this cookbook is Chef John’s Root Vegetable Gratin. A German secret is to sauté vegetables before putting into bake in a gratin. Chef John’s recipe calls for potatoes, turnips, rutabagas, celery root, and parsnips flavored with garlic, butter, chicken broth, cream, and Parmesan cheese. 

There is also a great recipe for Creamy German Potato Soup made with onions, carrots, celeriac, tomatoes, and potatoes that is blended till smooth with an immersion blender. 

Finally, a popular vorspeisen, appetizer, is made with celery root, onion, vinegar, sugar, and rapeseed oil. This simple recipe tastes perky all year round. I often ate this salad before eating pork medallion meals in restaurants. 

I would wholeheartedly say that Hello! 365 Celery Recipes by Ms. Fruit on Kindle for .99 cents is a terrific buy. Economical celery has multiple uses in many cultures, which Ms. Fruit documents well. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Creating a Historical Ghost Tour as a Gig Job Reposting by Ruth Paget

 A fellow alum from the University of Chicago created a ghost tour for her hometown of Cedar Falls, Iowa that might interest other entrepreneurs - 

Ghost Tour Article from UChicago Magazine

By Ruth Paget, author Eating Soup with Chopsticks and Marrying Francr

Prime Pork Chop Dinner at Pub's Prime Rib in Salinas, California by Ruth Paget

Prime Pork Chop Dinner at Pub’s Prime Rib in Salinas, California by Ruth Paget 

One of the best times of year to order a pork chop meal at a locals’ favorite restaurant like Pub’s Prime Rib in Salinas, California is October when the weather turns from very hot to very cool. 

This is the time when areas with strong animal husbandry traditions separate the spare, weaker hogs and cattle for slaughter from the animals that will be kept for breeding over winter. What this means for the consumer is the abundance of pork products in fall like brats, sausage, bacon, and pork chops. One classic example of how this seasonal abundance was used in Germany is the Munich Oktoberfest, which was started to celebrate a wedding with many guests. 

Pork chops made from freshly killed hogs are very tender and some say more flavorful than pork that is preserved in various forms to last throughout the winter. What is true for hogs is traditionally true for cattle as well. 

With that backstory told to my family, my husband Laurent, our daughter Florence Paget, and I set out for a delicious meal at Pub’s Prime Rib downtown. Pub’s was established in the 1940s, and I like to think that John Steinbeck ate there. 

Our favorite family writer, Florence Paget, and her dad began their meals with French onion soup that was full of savory onions with gruyère cheese melted over the top of the bowl and down the sides just like you see in French cookbooks. It was a golden delicious stew. 

I started my meal with a wedge salad made with cold and crunchy iceberg lettuce with lightly salted blue cheese dressing, chopped fried bacon, and chopped, succulent tomatoes from the blistering hot summer even in Monterey County. I like this salad, because it is a nice contrast in texture, taste, and cooking method – raw. Good appetizers are supposed to contrast in this way with a main dish. 

For our main dishes, Florence had the prime rib with baked potatoes and vegetables. Laurent had lobster ravioli. Both of these dishes came with a large dinner salad beforehand. Laurent ordered seafood in a month with an “r” in it, which the French say are good months for seafood due to colder water. Florence was getting prime rib from freshly killed October cattle. 

I ordered the pork chop dinner, which I considered a German hauptgeriichte, or main dish from elite cuisine: 

 -a one-inch thick, large pork chop that came with caramelized apples, roasted baby potatoes, and sautéed spinach in a rosemary-mustard red wine sauce. 

The pork chop was easy to cut and the lovely side dishes filled me up, so I did not order dessert, but the crème brulée and New York Cheesecake both looked tempting. 

Pub’s Prime Rib in Salinas, California is a cozy place for dinner with a full bar in front and a good choice of meat and seafood dinners. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Grown-Up Kid at Earthbound Farm in Carmel Valley, California by Ruth Paget

Grown-Up Kid at Earthbound Farm in Carmel Valley, California by Ruth Paget 

When my daughter Florence Paget was a child, my husband Laurent and I liked to take her to the pumpkin patch at Earthbound Farm in Carmel Valley, California, which features farm-to-table organic produce that you can buy or eat in the café. 

We would take pictures of her and buy two pumpkins – one to carve as a jack-o-lantern and one to use for roasted pumpkin seeds and soup. 

At home, I would cut a hole out of the top of one pumpkin and pull out the seeds that are entwined in slimy membranes inside the pumpkin. I separated the seeds from the slime and rinsed them clean. I put the seeds in a bowl and poured in peanut oil and sprinkled salt on them. I turned the seeds to fully coat them in oil and lined a baking sheet with parchment paper. 

I baked the seeds at 350 degrees Fahrenheit for 30 minutes to an hour depending on the color and tuned them once. Florence liked the crunchy seeds with a chewy inside. (I know I can buy these, but the roasted seeds project is a low-cost STEAM activity.) 

For the soup, I cut the pumpkin into eighths and roasted the pieces in the oven till soft. I cut between the flesh and skin and scooped out the flesh. I sautéed onions in a Dutch oven and added vegetable or chicken broth along with the pumpkin flesh and a potato for thickening. 

I let the soup boil for half an hour and then mixed it with an immersion blender till it was smooth. Florence and Laurent do not like pumpkin soup, so I ate it all. I like this savory version that is full of Vitamin A from the pumpkin and Vitamin C from the potato. Vitamin A helps with vision and the immune system and Vitamin C is an antioxidant. (This is another low-cost STEAM activity.) 

Now that Florence is older, she is the one who takes me to Earthbound Farm in October for lunch. I like the organic Bacon, Lettuce, and Tomato sandwiches with sweet, juicy, and bright red tomatoes; delicate baby greens; and lean bacon on grilled brown bread with a baby greens salad on the side. 

The vinaigrette at Earthbound Farms keeps people coming back for their spa cure – yellow Anne raspberry vinaigrette, which is full of antioxidants and makes salad taste like dessert - almost. 

I discovered a great drink to go with my lunch: Goat Rock Hard Cider made with rosé and passion fruit from Sonoma Valley. It registers at 6.7% alcohol and costs $6.50. It makes you pucker at first, but goes well with the raspberry vinaigrette. 

We had chocolate chips cookies and soft serve ice cream for dessert. 

The 2024 Pumpkin Patch Outing was fun for Big Kid Mom. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Labyrinth Walk with Pastry in Carmel Valley, California by Ruth Paget

Labyrinth Walk with Pastry in Carmel Valley, California by Ruth Paget 

A low-budget cultural outing I used to do with my daughter Florence Paget when she was a child was to visit the free, outdoor labyrinth walk at the Community Church of the Monterey Peninsula. 

Our first stop on the way to the labyrinth was the Carmel Valley Roasting Company in the Barnyard Shopping Center. They pride themselves on fine coffee roasts and smiled when I requested a creamy and fatty latte. 

They had other beverages I liked that Florence liked as well, which include: 

-Rishi Chai Latte – a spicy black tea infused with what seems to be star anise and cloves. The spices made it seem sweeter than it was. This drink originated in Central Asia. I took some to work with me everyday when I sold Persian carpets in addition to Tibetan art and Russian icons to set the mood as an art dealer of the exotic and wonderful. 

-Ghirardelli hot chocolate – San Francisco’s primo merchandise was one of Florence’s favorites to go with a pastry. 

 -Mexican hot chocolate (probably Ibarra brand or Abuelita) – I knew chocolate originally came from Mexico, so I just had to try this for variety. Mexican chocolate is flavored with vanilla and cinnamon in the modern day, which makes it sweet and exotic and a perfect brew for the art gallery job where I also sold milagro miracle crosses. 

Carmel Valley Roast Company smells buttery and sugary – all good scents to go with strong coffee. Florence ate a plain croissant or a chocolate croissant. I opted for a large bear claw filled with marzipan, almond paste. I ate half of the bear claw and gave the other half to Laurent at home. 

With our provisions in hand, Florence and I would go down Carmel Valley Road from the Barnyard Shopping Center to the labyrinth located at the Community Church of the Monterey Peninsula. 

The labyrinth is a small model of the floor labyrinth at Chartres Cathedral in France. We would walk through it doing a pilgrimage in Carmel Valley with mountains on either side of us on the valley floor. 

Florence was young, but I did tell her that people still went on pilgrimages to Jerusalem, Rome, and Santiago de Compostela in Spain. 

I was happy to teach a little church history as Florence munched on a croissant and drank Italian hot chocolate. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Bookshop.org is carrying my books! By Ruth Paget

 Bookshop.org is carrying Eating Soup with Chopsticks for order by indecent bookstores!

Thank you for your support.

Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Pistachio Crusted Chicken Salad at Elli's Diner in Salinas, California by Ruth Paget

Pistachio Crusted Chicken Salad at Elli’s Diner in Salinas, California by Ruth Paget 

I usually order Cobb Salad when I go to Elli’s Diner in Salinas, California on South Main Street. However, when I want a treat, I order Elli’s Pistachio Crusted Chicken Salad. 

Both these salads remind me of the kinds of salads you could get in fancy department stores when I was growing up like Hudson’s in downtown Detroit (Michigan) – now closed. 

For the Pistachio Crusted Chicken Salad, Elli’s rolls a flattened chicken breast in crushed pistachios and grills it before chopping it up into strips. 

These strips are then placed on a bed of mixed organic greens with chunks of Granny Smith apples, diced cranberries and cherries, sliced almonds, roasted onion, and goat cheese. Honey-mustard dressing and a slice of grilled flatbread come on the side. 

I feel like I am in a show biz entourage with a delicious and elaborate salad like that. If I sit in the glassed-in terrace, I could eat the Pistachio Crusted Chicken Salad with my sunglasses on and feel like a movie star myself at Elli’s Diner in Salinas, California. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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